Preparation GPC from Sturgeon Skin and Its Protective Effect on PC12 Cells

被引：0
|
作者：
Geng, Mingyang [1 ]
Ma, Siyuan [1 ]
Chi, Yixuan [1 ]
Yao, Siyu [1 ]
Liu, Qinhao [1 ]
Wang, Zhenyu [1 ]
Sun, Liming [1 ]
机构：
[1] School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning, Dalian,116034, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 10期
关键词：
D O I：
10.16429/j.1009-7848.2024.10.025
中图分类号：
学科分类号：
摘要：
Enzymatic hydrolysis
引用
收藏
页码：271 / 280
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